This time in the form of vegan demi-glace. Take a baking tray full of veggie scraps that otherwise would have ended up in the bin, roast until golden brown, deglaze with water and cook for over 3 hours to make a stock, season and reduce the bejeezus out of it until it concentrates into a thick, super flavorful sauce. Then wonder what to do with it. No, I will not put them on instant noodles. Maybe.
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